A chef collaboration at Ireland’s five-star Adare Manor

Head chef Michael Tweedie welcomes Welsh wizard Hywel Jones into his kitchen, as they create a two-day culinary experience at the Limerick hotel and golf resort

Limerick’s Adare Manor is at the centre of Ireland’s culinary scene – crowned World Hotel of the Year at the Virtuoso Best of the Best Awards and Fine Dining Restaurant of the Year 2019 for The Oak Room at the Yes Chef Awards. Head chef Michael Tweedie claimed the title Chef of the Year at the same ceremony and, keen to bring new experiences to diners at the five-star hotel and golf resort, has created a two-day culinary event (beginning April 28) with Michelin-starred Welsh wizard Hywel Jones of Wiltshire’s Lucknam Park and The Brasserie.

The Terrace Room at the five-star hotel resort | Image: Jack Hardy

A Signature Suite sitting room at the hotel | Image: Jack Hardy

The culinary adventure starts on Sunday in The Oak Room restaurant with a five-course tasting dinner (€95 per person), which is set to include seaweed-cured salmon with Exmoor caviar, crispy oyster and cucumber chutney, followed by sea bass with a ravioli of shellfish and Thai broth and Glenarm salt-aged lamb two ways with spring peas, Wye Valley asparagus and morels. For dessert, the duo will serve a tartlet of lemon and rhubarb sorbet and manjari chocolate cremeux with caramelised peanuts, vanilla poached pear and milk sorbet.

Head chef Michael Tweedie in The Oak Room restaurant

A dish of aged Dexter beef, celeriac, morels and sherry

On day two of the experience, guests will join Jones for a private kitchen demonstration in the Carriage House Terrace, where he will showcase dishes of braised Cornish turbot, buttered crab and iceberg with hand-rolled macaroni and Wiltshire truffle butter; and pistou of spring vegetables with roast diver scallops. They will then be seated for a three-course lunch (€45 per person) starting with Scotch egg with Clonakilty black pudding, watercress, Bramley apple and horseradish, followed by Cornish turbot and vanilla crème brûlée with Gariguette strawberries and yoghurt sorbet.

Langoustine ravioli with basil and Thai spiced broth

On day two of the experience, guests will join Hywel Jones for a private kitchen demonstration in the Carriage House Terrace

A choice of three overnight packages can be selected for the event: a one-night stay for two people including dinner and lunch is priced €680; an overnight stay for two with dinner is €590; and the package with lunch is €490 – all include accommodation in deluxe suites and breakfast.